Saturday, September 13, 2014

Super seasonal pumpkin pie

Pie crust
One can pumpkin mix
3/4 cup Half-and-half
Two eggs
Half tablespoon vanilla extract
One and one half teaspoons cloves
One teaspoon Jamaican Allspice
One teaspoon cinnamon 
One teaspoon nutmeg 

In a large mixing bowl thoroughly mix pumpkin, half-and-half, eggs and spices. 

Flaky Crust
1 3/4 cups Himalayan flour 
Five or 6 tablespoons vegetable shortening
Handful crushed ice chips
A few tablespoons ice cold water

In a large mixing bowl mix flour with vegetable shortening using a fork, as mixture starts to clump add a handful of ice chips. Continue mixing and add cold water sparingly, until mixture forms into soft dough. Then roll dough out onto floured wax paper using rolling pen. Then place in the pie crust into pan and trim edges then press the fork around edge to  make nice looking crust. 

Add pie mixture evenly into pie pan with crust. Bake 15 minutes at 4:20 then reduce heat to 350 degrees for 40 minutes. Remove from heat and cool on stove top for another 20 minutes, cut and serve warm. Top with vanilla ice cream, for an old fashioned experience.